Healthy Turkey Chili

In a large pot over medium heat, add the olive oil, onion, and bell pepper. Saute until they start to soften, about 5 minutes. Add in the garlic and stir briefly for one more minute. 2. Add the ground turkey and a ½ teaspoon of salt to the pot and break it up with a wooden spoon or spatula. Break it into small pieces as it cooks, browning the meat until it's no longer pink. This should take 8 to 10 minutes. 3. Once the meat is cooked, add in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Stir the spices evenly into the meat and veggies until they smell fragrant. Then pour in 1 ½ cups of water, along with the can of crushed tomatoes and drained kidney beans and black beans. Season with an additional 1 ½ teaspoons of fine sea salt and the black pepper. 4. Bring the liquid to a boil over high heat. Once it's boiling, lower the heat and simmer uncovered for 30 minutes, or until the chili has thickened to your liking. Stir every 10 minutes or so, if possible. 5. Carefully taste the chili (it's very hot!) and season as needed. It's common to add a touch of sweetness to balance out the acidity of the tomatoes, so add the maple syrup and then additional salt, if needed. (I usually add another ½ teaspoon but this will vary if your canned tomatoes are salted or if you use a different type of salt.) 6. Serve the chili warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.